This dish was, again, spurred by what looked good at the farmer's market last weekend. I found a recipe on another food blog for asparagus and mushroom frittata and made a few changes of my own to come up with this.
Serves 3 to 4
Asparagus, Leek, and Mushroom Frittata
Inspired by foodblogga
3 leeks, thinly sliced and thoroughly washed
A hefty bunch of asparagus (~3/4 lb), washed and cut diagonally into 1 inch pieces
~ 2 C sliced white or cremini mushrooms
~ 1/2 C grated cheese such as Paremesan of Gruyere
~ 2 Tbs freshly chopped flat leaf parsley
1/4 tsp. red pepper flakes
Salt and pepper
Whisk the egg, parsley, red pepper, and about half the cheese in a bowl.
First, heat some olive oil in a large skillet and saute the leeks over medium heat for about 7 minutes, or until the become soft. Add the mushrooms and saute for another 7 minutes or so, until the leeks are beginning to brown and the mushrooms have released and cooked-off their juices.
Meanwhile, boil or steam the asparagus for just 3 minutes or so, so that they are almost tender but not quite done.
When the mushrooms and leeks are ready add the asparagus, cover, and cook another few minutes. Next, remove the mixture from the pan and wipe out any bits that may be left over. Heat a tablespoon or so of butter in the pan to coat the bottom and sides. Return the veggie mixture to the pan and spread it so that it is flat. Pour the egg and cheese mixture over the top, tilting that pan and/or using a spatula to distribute the egg evenly over and between the veggies.
Cook the frittata over medium heat for about 10 minutes, until the edges are set and the center is nearly cooked. Remove from the stove and place the pan under a hot broiler for just two minutes- long enough for the top to set. Remove the pan from the oven and sprinkle the remaining cheese on top, then return it to the broiler for another 2 to 3 minutes, or until the frittata is golden brown and beginning to puff up.
Allow to cool slightly and enjoy!